Hi! I am making my first pumpkin pie and have a few questions I was hoping you CH'ers could help me with. I have decided I am def. going with the whole canned Libbys pie (love the traditional ones) and I have a crust I am good at making ( a Pâte Brisée from martha) so I will use that. No prebakeing of crust (unless there is some reason I should ..?)
My questions are:
1. Do you guys use the actual recipe on the back of the can or do you use another recipe? I was thinking the brown sugar pumpkin pie martha ( http://www.marthastewart.com/page.jht... ).
2. On the back of Libby's can they call for evaporated milk. Could I subsitute this with heavy cream? Does either taste better? For some reason I seem to be against evaporated milk ... probably because I have never used it and kinda wonder what it is...
3. I tend to play with spices and increase them / add others in. Some recipes call for cloves and others allspice (as well as cinnamon and ginger of course). Any favorites? could I use both or would that be crazy?
Thank you so much for reading this and any advice you could give me!!!
- Young Chowhounder